Production Methods and Product Characteristics of Jerky Produced by Small and Very Small Meat Processing Businesses

Abstract

Midwestern meat processors were surveyed to determine whether consensus existed among industry processing practices for jerky production. Seventy-eight plants were contacted, 37 responded and 33 plants sent 61 samples consisting of whole muscle (56%) or chopped and formed (44%) jerky. Samples had mean water activity, salt (NaCl) and pH of 0.74, 6. 85% and 5.85, respectively. Plants used either smokehouses (34) or commercial ovens (3). Nine plants measured wet bulb temperature, and one used a relative humidity instrument. However, 35 plants claimed that they were able to control humidity. Controls included closing dampers, steam injection, direct addition of water, placing a pan of water in the house, or a combination of methods. Plants used sodium nitrite (32), sodium erythorbate (15) and potassium sorbate (5), and vacuum (78%), no vacuum (32%) and gas flush (14%) packaging. Most products were stored at room temperature (38%) or refrigerated (32%); or a combination of methods was used.

Characteristics of Formed Atlantic Salmon Jerky

“…Currently there are several varieties of salmon jerky on the market however most are prepared using the whole unprocessed fillet. Among Midwestern U.S. small and very small meat jerky processing operations, 44% of jerky was made from chopped and formed beef or other meats (Lonnecker and others 2010). Our project investigated the use of fresh salmon trim from a local processing plant to produce a formed and smoked jerky‐style snack to convert this by‐product into a value‐added item.…”

Características Físico-Químicas Del Charqui De Llama

“…El pH fue de 5.96, bastante similar a los valores de pH de char- 6.08 0.66 C19:1 0.01 0.0 1 C20 0.12 0.14 C18:3n-6 0.00 0.00 C18:3 c9, t12, c15/t9, c12, c15 0.33 0.02 C20:1 1.51 0.09 C18:3n-3 0.00 0.00 C18:2 t9, t12 0.04 0.0 1 C18:2 t9, c12 0.05 0.0 1 C18:2c9, t12 0.08 0.0 1 C18:2 c9, c12 0.04 0.0 1 C22 0.04 0.0 1 C20:5n-3 0.87 0.12 C22:4 n-6 0.73 0.08 C21:5n-3 0.01 0.0 1 C22:5n-3 0.52 0. La medición de la actividad de agua en subproductos alimenticios es importante debido a su estrecha relación con el contenido de agua (Leistner, 1987 (Lonnecker et al, 2010). La actividad de agua es útil para describir el estado de equilibrio termodinámico del charqui (Labuza, 1980;Rockland y Nishi, 1980), pues debe tener una actividad estable para evitar cambios de calidad durante su almacenamiento (Yamaguchi et al, 1986).…”

“…Se puede preparar una gran variedad de charquis empleando carne de vacuno, cerdos, aves y otras especies (Lonnecker et al, 2010). El charqui hecho a base de res ha sido el de mayor uso; sin embargo, charqui hecho a partir de carne de llama, equino, cerdo, y otras carnes son muy populares.…”

The Study of Marination Time on the Quality of Traditional Dried Meat Ready to Eat

“…Nilai pH dendeng dengan perlakuan perendaman berkisar antara 5,42-5,69. Nilai pH maksimum perlakuan tersebut mendekati nilai pH dendeng industri rumah tangga yang dilakukan oleh Dierschke et al (2010) yang berkisar antara 5,61-5,80 dan hasil studi Lonnecker et al (2010) Hasil penelitian memperlihatkan bahwa nilai pH dendeng dengan berbagai lama perendaman menunjukkan pola menurun dengan semakin lamanya perendaman. Hal ini kemungkinan disebabkan karena sel daging cukup memperoleh waktu untuk masuknya asap cair yang juga mengandung asamasam yang akan menurunkan pH dalam bahan.…”